Meatballs with tomato sauce

I used to love meatballs as a child, but the ones I really liked were not lovingly home made, but came out of a tin. God only knows what "meat" was in them but for someone who ate home cooked food all the time, junk food was a novelty. No idea why I liked them, I just did. So this recipe is a revisit of fond food memories and definitely home made, not out of a tin.

300g beef mince (rump or brisket) or 200g rump and 100g pork shoulder2 shallots finely chopped2 cloves garlic finely chopped75g parmesan grated1 tablespoon dijon mustard1 tablespoon tomato purée75g breadcrumbs1 eggSalt and pepper to taste10ml oil for fryingFry off the shallots and garlic in oil until soft and leave to one side to coolPlace the mince, garlic, onion, mustard, parmesan, breadcrumbs in a bowl and mix together until well combinedAdd the egg and mix until it all starts to bind togetherForm into balls and place in the fridge to allow them to set for an hour or soQuickly fry the meatballs in oil on a medium heat until browned on all sidesPlace in the oven for 35 mins at 160c (fan), 170c (normal)If cooking on the BBQ, then set your BBQ up for indirect cooking at 160c, place the browned meat balls into a cast iron cooking dish and cook for 35 mins

Fry off the garlic in the olive oil for 5 mins on a lowish heatAdd the tomatoes, passata, red wine and purée and stir well until the sauce comes togetherTurn the heat up high and cook for 2 minutes to take the raw flavour out of the purée and the wineAdd the oregano and stir through, lower the heat and cook for 15 minutesSeason with the salt pepper and sugar